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After making the summery version of the parmesan crusted pesto tilapia bruschetta I could not help but think to update this fall/winter version. The only difference between these recipes is that the summer version uses beautiful fresh ripe tomatoes but when they are not available this version works better, roasting the tomatoes to help concentrate and bring out more of their flavour. This dish could not be easier to make, you simply sprinkle the parmeson on the fillets and broil them along with the cherry tomatoes until the fish is cooked and the tomatoes have roasted up and started to burst. If you are looking for a tasty, quick and light dish you really cannot go wrong with this parmesan crusted pesto tilapia with roasted tomatoes!

ingredients

directions

Season the fillets with salt and pepper, sprinkle on the parmesan and broil along with the cherry tomatoes until the parmesan is golden brown and the fish is no longer translucent, about 10-12 minutes. (Tip: Broil the tomatoes on aluminum foil to catch all of the juices.)

Pesto + Anything = YUMMY!and roasted tomatoes with all of that concentrated bite! Ya know how it gets you right on the jaw line. So very good. I do love Tilapia. It's a such a versatile fish that takes on the flavors of whatever you pair it with. I'm lucky. The tilapia I get was swimming about 24 hours prior. Gotta love the Gulf of Mexico. But, geesh. I need to go to Canada for asparagus ASAP! There beautiful! OOOOOO! Try this recipe out.Yellow Tail Snapper: Old School (you can sub with tilapia)http://www.culinarysherpas.com/?p=265

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.